Havarti and Sun-Dried Tomato Cheesecake

Name: Havarti and Sun-Dried Tomato Cheesecake
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 36
Cuisine: Global
Ingredients: 3 Tbsps butter or margarine, melted; 296 milliliters crushed buttery crackers (about 28 crackers); 680 grams packages each) cream cheese, softened; 3 eggs; 118 milliliters medium green onions, sliced; 170 grams 1/2 cups shredded Havarti cheese; 1 Tbsp liquid from sun-dried tomatoes; 118 milliliters sliced drained sun-dried tomatoes packed in oil and herbs; 59 milliliters whipping cream

Havarti and Sun-Dried Tomato Cheesecake requires approximately 3 hours and 45 minutes from start to finish. This recipe makes 36 servings with 115 calories, 3g of protein, and 10g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have liquid from sun-dried tomatoes, buttery crackers, whipping cream, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 375°F. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of 10-inch springform pan.

Ingredients you will need

Crackers

Butter

Equipment you will use

Springform Pan

Bowl

Oven

Bake about 10 minutes or until golden brown.

Equipment you will use

Oven

Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth.

Ingredients you will need

Cream Cheese

Equipment you will use

Hand Mixer

Bowl

Oven

Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.

Ingredients you will need

Havarti

Whipping Cream

Tomato

Onion

Crust

Egg

Equipment you will use

Frying Pan

Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature. Cover and refrigerate at least 2 hours but no longer than 24 hours.

Equipment you will use

Oven

Knife